Kitchen Manager

The Kitchen Managerisresponsibleand accountableforfood production and operatingthebackofthehouseusing

Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved.

• Achieve all company standards for products, recipes, cleanliness and service times in restaurant using Golden Corral systems. Achieve all local, state and federal health and sanitation standards.
  
  Ensure compliance with all company policiesincludingthe
  
  Codeof
  
  Ethics. Ensure Restaurant Operations Improvement Process (ROIP) standardsaremetin the back of the house.
• Control food costs by ordering, receiving, storing and producing all food products according to Golden Corral specificationsandproductionguides.
  
  Maintainfoodproductinventorylevelsinaccordancewith Golden Corral guidelines .
• Achieve period and annual budgeted food, laborand controllablecostsin allareasofproduction operations through planning, scheduling and executing the Golden Corral Operating Systems.
• Achieve excellent food quality by ensuring back of the house Co-workers properly prepare recipes to Golden Corral specificationsandfollowbuild-to’sforexcellentexecution.
  
  Ensurethe Co-workersarefollowingtheappropriatemenu matrix and achieving standards for productivity.
• Takeinventoriesand reportsmallwaresorderrequirementsincludingutensils, pans, chemicals, etc. to General Manager accordingtoguidelinesin
  
  Operations
  
  Manual.
  
  Ensurestandardsforpreventivemaintenanceonequipmentarefollowed for the back of the house.
• Maintain properstaffinglevelsforthe
  
  Cook, Hot Cook, Utility, Meat Cutter, Prep, Hot Bar Attendantbydeveloping  and achieving goals to maintain standards in the areas of recruitment, selection, Fast Pass for Success training and retention of talented Co-workers. Work with the GM to ensure the back of the house is covered on days off.
• Select,develop,trainandreward
  
  Crew Leaders/Trainers,A-Teammembersand Certified Assistant Managers who  consistently achieve exemplary standards of performance in their daily work.
• Conducttrainingonandimplementanynewstandards,recipesorsystemchangeswhentheyaretransmittedtothefield. Schedule quarterly meetings with kitchen Co-workers.
• Performperformanceappraisalsanddisciplinarycounselingsessionswithkitchen Co-workersinareasofresponsibility as outlined in Administrative Guide.
  
  This includes submittinganypaychangeor special recognition recommendations to the General Manager.
• Performotherfunctionsthatmaybenecessaryto ensureguestsreceiveapleasurablediningexperience.

Educationandtrainingassociatedwithcompletionofahighschooldiploma.

Adegreeinhospitalityispreferred. Successful completion of the Golden Corral Kitchen Manager in Training program.

Twoorthreeyearsofmanagementexperienceinoperationsinahighvolumerestaurantwithdiversifiedmenuoffering.

Hours of work for this position are approximately 60 hours per week.

Position requires standing and walking for periods of 2-5 hours without a rest break, task sequencing and the completion of complex administrative responsibilities.

Occasionalmoderatetoheavy(10-25+lb) liftingandcarrying,bendingandreachingoverheadmaybe required.

Workenvironmentincludesheavycustomercontact,workingwithcookingequipmentandslipperywalking surfaces.

Position is under minimal levels of day-to-day supervision.